Ingredients

Pie topping: 

• 250g Flour
• 160g Pastry fat
• 1/2 tsp Salt
• 1 Tbsp Milk
• 1 Egg

Pie filling:

• 1 Small onion
• 2 Garlic cloves
• 2 Celery sticks
• 1 Small carrot
• 1 Small courgette
• 1/4 Of one swede
• 3 Tbsp oil
• 1 Tinned tomatos
• 30g Cashew nuts
• 2 Tbsp Mixed herbs
• 1 Bay leaf
• Salt & pepper to taste 

Method

Pie topping:

1. Place all the ingredients into the bowl
2. Mix until combined
3. Take out the paste and wrap in cling film
4. Place in the fridge to rest

Pie filling:

1. Peel the vegetables
2. Slice with a f/p slicing plate
3. Place oil in the saucepan 
4. Heat on a medium heat
5. Add the vegetables
6. Cook until soft (remember to stir them)
7. Add tinned tomatoes to the saucepan
8. Add cashew nuts, mixed herbs, bay leaf and salt and pepper
9. Lower the heat and cook until the tomatoes darken slightly
10. Pour the content into a oven proof dish
11. Allow to cool in the fridge
12. Dust your work surface with flour 
13. place the pastry onto the work surface and kneed it until it becomes softer
14. Roll out the pastry into a shape a little bigger than the oven proof dish
15. Place the pastry on top, press the side tight
16. Place into a pre heated oven